guests' faces will make it worth the effort. I think they would also be extra
special if they were served during a Teddy Bear picnic. I'm not a coffee
drinker
so I use chocolate mousse. You could also use vanilla (or french vanilla) to
make it look like milk. Or fill it with ice cream during the summer!
Anne
Santa's Cup O' Mousse
Quick Cooking
December 29, 2003
Yield: 4 servings
3 ounces milk chocolate candy coating
1 1/2 ounces white candy coating
4 waffle bowls (found in the ice cream aisle)
1 tube (18 ounces) refrigerated sugar cookie dough
2 packages (2.8 ounces EACH) mocha (or chocolate) mousse mix prepared
according to package directions
In separate microwave safe bowls, melt the milk chocolate and white
coating mix. Transfer each to a resealable plastic bag; cut a small hole in the
corner of the bag. Invert waffle bowls, drizzle with coatings and set aside.
(Save some of each coating!)
For saucers, cut four 1/4" slices of cookie dough. Place on an ungreased
baking sheet. Bake at 350º (preheated oven) for 8-10 minutes or until edges
are golden brown. Drape each warm cookie over an inverted custard cup; cool.
For cup handles, roll remaining cookie dough to 1/4" thickness. Cut two
hearts with a 2 1/4" heart shaped cookie cutter. Cut a small heart in the
center of each large heart with a 1" heart shaped cutter. Remove center cut
out; add to the remaining dough or save for another use. Place hearts on an
ungreased baking sheet. Bake at 350º for 5-7 minutes. Cut hearts in half from top
to bottom. Return to wire racks to cool completely.
Turn waffle bowls right side up. Attach handles, using remaining white
candy coating. Spread center of saucers with remaining milk chocolate
coating; place cups on saucers and let stand until set.
Prepare mousse according to package directions. Transfer to a large
resealable plastic bag. Cut a hole in the corner of the bag and pipe mousse into
cups. Refrigerate until serving time.
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